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Ingredients

• 3 teaspoons canola oil, divided
• 8 boneless, skinless chicken thighs, trimmed
• 3/4 teaspoon salt, divided
• 1 large onion, sliced
• 2 tablespoons curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground pepper
• 6 tablespoons all-purpose flour
• 1 14-ounce can reduced-sodium chicken broth
• 1 cup low-fat milk
• 1 10-ounce bag frozen peas (2 cups)
• 1/4 cup low-fat mayonnaise
• 1 tablespoon lemon juice or cider vinegar
• 2 tablespoons unsalted butter
• 4 slices whole-wheat country bread, crusts removed, cut into 1-inch cubes

Description

These Saucy Curried Chicken Thighs Makes A Great Dish For A Big Easy Family Supper. There’s Plenty Of Curry Sauce, So Serve With Brown Rice Or Whole-wheat Egg Noodles. We Call For Boneless, Skinless Chicken Thighs Here, But We’ve Also Tried It With Bo

Eating Well